Japanese Inspired Eggs And Salmon Rice Bowl Recipes

OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL)

Oyakodon (Japanese Chicken and Egg Rice Bowl) image

This is a delicious traditional Japanese meal consisting of chicken sauteed and then cooked in a Japanese broth, and then finished with egg and served over rice. It's really easy, filling and delicious.

Provided by User

Categories Breakfast and Brunch Meat and Seafood Chicken

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

2 cups uncooked jasmine rice
4 cups water
4 skinless, boneless chicken thighs, cut into small pieces
1 onion, cut in half and sliced
2 cups dashi stock, made with dashi powder
¼ cup soy sauce
3 tablespoons mirin (Japanese rice wine)
3 tablespoons brown sugar
4 eggs

Steps:

Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.

Nutrition Facts : Calories 688.4 calories, Carbohydrate 97.9 g, Cholesterol 208.3 mg, Fat 14.6 g, Fiber 2.2 g, Protein 35.3 g, SaturatedFat 4.2 g, Sodium 1225.6 mg, Sugar 16.9 g

JAPANESE-INSPIRED EGGS AND SALMON RICE BOWL

Japanese-Inspired Eggs and Salmon Rice Bowl image

Categories Egg Rice Fish Cocktail Party Potluck Spring Valentine's Day Picnic Wedding Brunch Summer Lunch Dinner Quick & Easy Sauté Breakfast Healthy

Number Of Ingredients 14

Ingredients

4 eggs
2 tablespoons ghee or butter
2 tablespoons miso soup broth or chicken/vegetable broth
1 tablespoon sesame oil
3 dashes fish sauce
1 teaspoon red miso paste
1 tablespoon ginger (fresh, diced)
1 teaspoon jalapeno pepper (diced)
2 teaspoons black sesame seeds
1 green onion (sliced)
1/2 sheet roasted seaweed (yaki nori, cut into small pieces, see photo)
1 teaspoon bonito fish flakes
4 pieces smoked salmon
2 cups basmati rice (for lowest glycemic index) or other white rice

Steps:

Vigorously beat eggs until color is even and texture is fluffy. Prepare rice on the side.
Add sesame oil, ghee/butter, broth, and fish sauce to a pan and heat over medium.
Once liquid is hot, add miso paste, ginger, jalapeno pepper, and sesame seeds. Saute until pepper looks soft and color lightens.
Add green onion, seaweed, and bonito flakes. Mix briefly so ingredients are evenly distributed in pan, then add egg. Egg should be added quickly so the freshness of the onion is preserved.
Continue cooking over medium heat without flipping or stirring until the bottom of the egg is completely cooked and no longer sticks to the pan. The bottom may look golden, but try not to let it turn brown.
If the top of the egg is not completely cooked, flip and cook briefly until done. Be vigilant; the egg will taste best if top does not over cook.
Divide rice across two bowls. Place egg and salmon on top of rice. (See photo at link below.)
Photo of this recipe can be viewed here: https://www.instagram.com/p/BECK114LI0F/

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